During June the Executive Chef of the Tenuta, Francesco Ferretti, will propose to the Trattoria Il Rosmarino’s guests a menu that will please lovers of each season, thanks to recipes that convey the true essence, tastes and perfumes of Tuscany and Castelfalfi.
Four courses for four seasons: the zucchini cream with prawns and “Cinta Senese” bacon is the autumn starter; winter is represented by a true Tuscan pleasure, ricotta cheese and black cabbage “Gnudi” with “Ribollita” cream and fresh tomatoes. Spring perfumes characterize the main course, a beef fillet with organic blue cheese from “Camporbiano” farm and ox heart tomatoes; summer happiness is represented by a tasty desert, the “Amaretto” and peach scented parfait with caramel sauce.
For those who would like to test their culinary repertoire, the Executive Chef Ferretti reveals his secrets and suggests the “zucchini cream with prawns and “Cinta Senese” bacon”: a timeless recipe that everyone can make and taste in any moment of the year!
Ingredients for 6 persons:
300g. green zucchini
300 ml. vegetable soup
1 sachet of saffron powder
120g. of “Pesto alla genovese”
12 fresh prawns
6 Cinta Senese” bacon slices
Wash, clean and dice the zucchini. Finely chop the leek and fry it with Extra Virgin Olive Oil in a non-stick pan and, after few minutes, add zucchini, salt and pepper and let it browned for 5 minutes. Then, add soup and powder, make it boil, cook for 15 minutes and blend it.
Wash the tomatoes and slice the top; after having emptied them, fill the tomatoes with the “pesto alla Genovese” and close them. Wash and clean the prawns and cook them over steam or in boiled water for 3-4 minutes; peel them leaving the top and spice with salt, oil and pepper.
Cook over low heat the bacon with Castelfalfi Extra virgin Olive Oil in a non-stick pan and let them toast, to make bacon crunchy without burning it.
At the end, pour over the zucchini cream still hot in a soup plate, carefully arranging two prawns and two tomatoes; then crumble the bacon on it. Garnish with some chervil leafs and a trickle Extra Virgin Olive Oil of Castelfalfi.
For information and reservations, send an email to firstname.lastname@example.org or reach out the +39 0571.890159.